Beetroot Squash

By Swati Paathak @spicyvegrecipes


Beetroot Squash

Cooking Time: 1 HrPreparation Time: 30 min

Ingredient:

  • 1 kg Beetroot Peeled, Washed and Cut into Pieces
  • 4-6 Cups of Water
  • 1 kg Sugar
  • Fresh Lime juice from 5-6 limes
  • 1 tablespoon Citric Acid
  • 1 teaspoon Tonovin Essence (Grape Essence)

 Method:

  1. Cook the cubed Beetroot pieces together with 2.5 cups Water for 20-25 minutes on medium high heat until the Beet pieces are a bit soft.
  2. Blend the cooked Beetroot together with the remaining liquid really well.
  3. Strain the blended Beet juice through a cheese cloth taking care to avoid the pulp. Use 1/2 or 1 cup Water if it needs more Water to get squeezed. Keep it aside till ready to be used.
  4. Boil sugar with 2-3 cup of water till the sugar melts. Keep this also aside. Keep these two to cool very well.
  5. Mix these two together and add citric acid, strained lime juice and grape essence.
  6. Pour squash into a dry bottle when cool and store refrigerated.
  7. This squash can be stored refrigerated up to 6 months.

To serve: 

  • fill 1/3 of serving glass with the beetroot squash and remaining by water. Mix up well and serve chill.
  • Add more sugar if required.

Note: If you don’t like Tonovin Essence/ grape essence, feel free to avoid it, but if you want to give this squash a slight Grape like taste, do use it and the amount is completely up to you.


Beetroot Squash